This is a great tasting pasta - the flavor of the Kalamata olives and the red pepper really make it interesting. It was taken from Vegan Planet by Robin Robertson.
Ziti, Artichokes, and Olives in Spicy Tomato Sauce
2 T olive oil
1 small onion, chopped
3 garlic cloves, chopped
2 T tomato paste (I didn't have any so I left it out)
2 pds ripe plum tomatoes, chopped or 1-28oz can plum tomatoes, drained and chopped (I used a can of tomato puree plus I chopped up a roma tomato
1-9 oz package frozen artichoke hearts, cooked according to package or 1 can of artichoke hearts, drained
2 T dry red wine
1/2 t red pepper flakes (I doubled this)
1/2 c kalamata olives, pitted and coarsely chopped (which happens when you try to pit them with a knife)
salt and pepper to taste
1 pd ziti
1/4 c chopped fresh basil and parsley leaves
Saute onion in oil. Add garlic and tomato paste. Add tomato, artichokes, wine, red pepper. Reduce to low and stir in olives. Season with salt and pepper and simmer while you cook the ziti. When pasta is ready add to sauce and garnish with fresh basil or parsley.